Roasted salmon with turnip, kale, and orange salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted salmon with turnip, kale, and orange salad

Mediterranean, Diabetes-Friendly, Paleo, Carb-Conscious, Lean & Clean, Soy-Free, Dairy-Free, Gluten-Free

2 Servings, 520 Calories/Serving

20 Minutes

This simple paleo meal is lean, clean, and most importantly, delicious. We use a bounty of fresh seasonal ingredients with protein-rich salmon and a bright kale salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic turnip
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 1 organic orange
  • 5 ounces organic shredded kale or other leafy greens
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories: 520, Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4g (20% DV), Cholesterol: 135mg (45% DV), Sodium: 240mg (10% DV), Carbohydrates: 27g (9% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the turnip and fish

Heat the oven to 400°F. Prep and cook instructions are almost identical for all fish options.
  • Scrub or peel the turnip; cut the turnip lengthwise into quarters, then crosswise into ¼-inch-thick slices. On one end of a sheet pan [on 1 sheet pan], toss the turnip with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.
  • Pat the fish dry with a paper towel, and rub the fish all over with 1 to 2 teaspoons oil; season generously with salt and pepper. On the other end of the sheet pan [on a 2nd sheet pan], place the fish (skin side down for the skin-on salmon or snapper).
Roast, stirring the turnip once halfway through, until the turnip is just tender and the fish is opaque and flaky, 10 to 12 minutes for skin-on salmon or snapper and 11 to 13 minutes for skinless salmon.
While the turnip and fish cook, start preparing the salad.

2

Make the salad

  • Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
In a large bowl, combine the kale with the balsamic vinegar and 1 tablespoon [2 TBL] oil, season with salt and pepper, and gently massage the leaves. Add the orange and roasted turnip and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the fish and salad to individual plates. Garnish the salad with the pumpkin seeds and serve.
Kids Can!
  • Toss the turnip with oil and season.
  • Peel the orange by hand.
  • Assemble the salad.
  • Garnish the salad with pumpkin seeds.